Chocolate & Chilli Cake (National Trust)
175g plain flour
1 level tsp bicarbonate of soda
1 level tsp baking powder
2 eggs, beaten
150g caster sugar
2 tbsp golden syrup
150ml vegetable oil
1 dried red chilli
Preheat the oven to 180°C / 350°F / Gas Mark 4. Sieve the flour, cocoa, bicarbonate of soda and baking powder into a bowl. Add the sugar and golden syrup, eggs, oil and milk, and beat into a batter. Deseed chilli, finely chop [VERY finely!] and add to cake batter. Mix thoroughly. Pour into an 8" / 20cm square cake tin and cook for 30 - 35 minutes [usually takes longer in my experience] until firm to the touch or a skewer comes out easily.
The Cake Break was a great success; we made over £100 for the Multiple Sclerosis Society and everyone spent the day joyfully hyped up on sugar.